How to make egg yolk pumpkin crisps

Egg yolk pumpkin crisps are very delicious. It may seem complicated to make, but it is actually very simple. Let me tell you about it:

Ingredients for Egg Yolk Pumpkin Crisp:

1 small pumpkin (about 400-500g)

4 salted duck egg yolks

A little chopped green onion

2 tsp oil (10 ml)

1 tablespoon rice wine (15ml)

1/2 teaspoon (3 grams) salt

1/2 tsp chicken stock (3 g)

Purchasing tips:

1. Use small pumpkins with a diameter of 15-20cm. You can buy more of these pumpkins at a time and store them on the balcony. They will not go bad for several months.

2. Supermarkets have individually sealed salted duck egg yolks, usually 4-8 pieces per bag, which avoids wasting salted duck egg whites and also makes the color more beautiful.

practice:

1. Put the salted duck egg yolk and rice wine in a small bowl, steam it in a steamer over high heat for 8 minutes, take it out and crush it with a small spoon while it is still hot into a fine paste.

2. Peel the pumpkin and cut into 4mm thick slices.

3. Heat the oil in a wok over high heat, sauté scallions, add the pumpkin and stir-fry for about 2 minutes. When the pumpkin is cooked (the edges become soft), pour in the steamed salted duck egg yolks, add salt and chicken stock, and stir-fry until well combined.

Tips:

If the pumpkin is too dry during frying, you can also add a little water or broth along the edge of the wok.

Ingredients: one pumpkin, red bean paste, flour, bean powder (starch), oil. Method: First, peel the pumpkin, remove the seeds, cut into pieces, and steam them in a pot (if you have a microwave, you can put them in a microwave container and heat them on high heat for about 10 minutes). Then take them out, let them cool, and grind them into a paste. Add flour and bean powder to the pumpkin paste and mix well to make a dough.

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The above steps are a bit like making glutinous rice balls, haha. Take an egg-sized pumpkin dough, flatten it in the palm of your hand (wet your hands with some cold water first, not flour), then wrap the red bean paste in the dough, and then press the dough into a small round cake shape with your hands.

The last step is frying. Heat the oil in the pan over medium heat, and when the oil is about 60% to 70% hot, put the raw pumpkin cake in. Now be especially careful not to flip it over too quickly. Wait until one side of the pumpkin cake is fried until hard, then carefully flip it over with a spatula, and when the other side is also fried, serve.

Cream of Pumpkin Soup Recipe

Duration: 30 minutes

Ingredients: 1 pumpkin, 50g fresh cream, 100g celery

【Seasoning】1 teaspoon salt, 1/2 teaspoon MSG, a little pepper

[Key points] Cut the pumpkin into small pieces so it is easier to steam.

【practice】

A. Peel and deseed the pumpkin, then cut it into pieces. Then squeeze the juice from the celery.

B. After the pumpkin is steamed, mash it into a paste.

C. Put pumpkin puree into the pot, add celery juice, broth and fresh cream, bring to a boil and sprinkle with chopped celery leaves.

The easiest way to make egg yolk pumpkin

After using several methods to cook egg yolk pumpkin, I felt that some were too oily, some were too greasy, and some were too troublesome. Today I learned how to use the microwave to cook this dish, which saves the trouble of frying. I really think it is good. My husband never eats pumpkin, but after eating it, he praised it highly and ate a lot. It is not oily or greasy, and tastes really good.

The ingredients only need pumpkin and salted egg yolk, hehe

Cut a pumpkin into 5-6 cm slices and place them in a microwave oven on high heat. The time depends on the size of the pumpkin, until the pumpkin is 80% to 90% cooked.

Crush the egg yolks, sprinkle some water on them and put them in the microwave on high heat for 1 minute.

Put oil in a pan, fry the egg yolks over low heat until bubbles appear, then add the pumpkin and stir fry.

If the pumpkin is fried too finely, it will affect the appearance. OK, take it out of the pan, and a sweet egg yolk pumpkin is ready.